Commissary Plant Manager

Key Responsibilities:

Production Management:
Oversee and manage bakery production, including mixing, baking, packaging, and quality control.
Develop and implement efficient production schedules to meet customer demand while optimizing resource utilization.
Monitor production performance, analyze key metrics, and implement improvements to enhance efficiency and output.

Team Leadership:
Recruit, train, and manage production staff, including bakers, machine operators, and supervisors.
Provide leadership, coaching, and performance evaluations to maintain a motivated and high-performing team.
Foster a culture of teamwork, safety, and continuous improvement.

Quality Assurance:
Implement and maintain strict quality control standards to ensure consistency in taste, texture, appearance, and freshness.
Conduct regular inspections and enforce corrective actions to address quality deviations.

Operational Efficiency:
Utilize lean manufacturing principles and process improvement techniques to enhance production flow and reduce waste.
Optimize the use of equipment and machinery to maximize productivity and minimize downtime.

Safety and Compliance:
Ensure strict adherence to food safety regulations, workplace safety guidelines, and company policies.
Develop and implement safety protocols to maintain a secure and hazard-free work environment.

Inventory and Supply Chain Management:
Monitor and manage ingredient, raw material, packaging, and finished product inventory levels.
Coordinate with procurement teams to ensure timely and cost-effective supply chain management.

Facility and Equipment Maintenance:
Oversee maintenance of production machinery, equipment, and facilities to ensure operational efficiency.
Address technical issues promptly to minimize disruptions and production downtime.

Budget and Cost Management:
Develop and manage the plant’s budget, ensuring cost efficiency without compromising product quality.
Identify and implement cost-saving strategies while maintaining optimal operational effectiveness.

Reporting and Communication:
Provide regular reports to senior management on production performance, quality standards, and key operational metrics.
Collaborate with departments such as logistics, sales, and procurement to align production with business objectives.

Continuous Improvement:
Lead process improvement initiatives to enhance productivity, reduce costs, and optimize overall efficiency.
Work cross-functionally to identify and implement innovative solutions for operational enhancements.
This role requires strong leadership, problem-solving skills, and a results-driven approach to managing high-volume bakery production.

Qualifications:
Bachelor’s degree in Food Technology, Industrial Engineering, Business Management, or a related field.
At least 5+ years of experience in bakery production, food manufacturing, or a similar high-volume commissary plant.
Proven experience in team leadership, production management, and process optimization in a food manufacturing setting